Hard Candy Making Plant

1　Introduction     Food technology has become one of the most important branches of modern technology.  Over the past few decades, scientists, technologists and engineers have spent a great deal of money and energy do research in the supply of ingredients, packaging materials and equipment and machinery improvement in the food processing industry.  The results of this research have shown that food processing involves not only quality of raw materials, the manufacturing process, the chemical changes in the storage process, packaging and consumer’s preference, but also the machinery and equipment used to process food.  In order to improve the techniques of processing food, the entrepreneur must develop new ideas in management.  According to current marketing trends, automatic food processing is the most practical method of producing food, not only because it increases the product efficiency, but also because it is more sanitary.
     Hard candy production has increased rapidly in recent years in many countries around the world.  Some factors contributing to the extensive development of the hard candy industry are: (1) Improved manufacturing method and the development of better processing equipment (2) More and improved ingredients with improved knowledge of ingredient usage (3) Extensive advertising and merchandizing program (4) Maintenance of product composition, nutritive and bacteriological quality and wholesome, palatable products (5) Improved packaging and distribution methods to the consumer with improved home storage facilities.
     Although hard candy may not be a basic life necessity, but nowadays more and more consumers enjoy them as their daily snack.  The economic importance of hard candy industry had been established, the value of hard candy is now realized and much scientific knowledge had been gained in the production and merchandizing of hard candy.  The products standards of hard candy have been modified the trend had been toward a greater emphasis on quality.  As the standard of living around the world continues to rise, the demand for hard candy will also continues to rise.  Therefore, an investment in a hard candy making plant should prove to be a profitable one.

2　General Processing Information  2.1　Description of Manufacturing Process2.1.1 The desired quantity of sugar and glucose are weight and put into kettle and dissolved.
2.1.2 The dissolved mixture is sent by feeding pump into the vacuum cooker where it is cooked.
2.1.3 The cooked mixture is placed on the cooling table.
2.1.4 A worker adds food coloring, organic acid, and spices into the cooker mixture on the cooling table.
2.1.5 The mixture is then moved into the batch roller where it is formed into sticks.
2.1.6 It is then sent through the sizing roller and stretched to the specified size.
2.1.7 At this point it is moved to the forming machine to form it into the specified type of hard candy.
2.1.8 The life conveyor then moves the formed candy to the cooling conveyor where it is cooled for a specified period of time.
2.1.9 The finished products are sent through the automatic wrapping machine, which wraps each piece individually.
2.1.10 The packed hard candy is forwarded to the automatic scales for weighing.  A worker places packing bags on the output side of the automatic scales.
2.1.11 Finally, the candy is heat sealed and ready for shipping.

   

food technology

FOOD TECHNOLOGY & LABELING

The Professional Group Services, Inc provides to the food industry food and nutrition labeling regulations, general label review, communications with FDA and regulatory agencies, training on labeling regulations and the use of nutrition database software, nutritional database analysis of product formulas, product development, assistance with laboratory analysis, and food technology services.

Services are provided by highly trained staff with expertise and experience specializing in Food and Nutritional Labeling. We offer practical experience and applications for the Nutrition Labeling and Education Act (NLEA) food labeling regulations and contacts with the FDA and regulatory agencies.
We had high profiled involvement during the labeling changes due to the NLEA on practical applications of the NLEA and nutrition and food labeling to state and federal regulatory officials at FDA courses, Dairy and Food Association conferences, nutrition database and computer conferences, and various dairy and food technology meet

Our Products : Food Flavor

Flavor is one the most important criteria for the perception of food quality. Thus, we have selected the premium ingredients in manufacturing of flavors. All ingredients are complied with FEMA-GRAS, IOFI list, FDA Standard and Malaysia Food Act and Regulation. We have a wide range of heat reaction flavor and food flavor, each of the products has its own apparent and unique aroma and taste. All of the products have been produced under strictly controlled and hygienic environment. It can be used in beverages, bakeries, ice-creams, snack foods, chocolate, desserts, candies, surimi-based products, meat-based products, vegetarian products, seasoning compounds, jellies, puddings, dairy product, and other related foods industry

Course outline

 

1.Food Manufacturing Processing’s

In Food Manufacturing Processings we study the manufacturing, processing and preservation of  many food items like

• Milk

Milk is a translucent white liquid produced by the mammary glands of mammals. It provides the primary source of nutrition for young mammals before they are able to digest other types of food. The exact components of raw milk vary by species, but it contains significant amounts of saturated fat, protein and calcium as well as vitamin C. Cow’s milk has a pH ranging from 6.4 to 6.8, making it slightly acidic

• Butter

Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying. Butter consists of butterfat, water and milk proteins.

• Cream

Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called “separators. Cream skimmed from milk may be called “sweet cream” to distinguish it from whey cream skimmed from whey, a by-product of cheese-making.

• Margarine

Margarine indicates any of a wide range of butter substitutes.Margarine is an ingredient in the preparation of many foods and, in recipes .
Margarine naturally appears white, or almost white.

• Cheese (cheddar)

Cheddar cheese is a relatively hard, yellow to off-white, and sometimes sharp-tasting cheese originally made in the English village of Cheddar,
Cheddar cheese is produced in many places, including the United Kingdom, Ireland, the United States, Australia, New Zealand, South Africa, Venezuela, Canada and Iceland.

• Tea

Tea is the agricultural product of the leaves, leaf buds, and internodes of the Camellia sinensis plant, prepared and cured by various methods. “Tea” also refers to the aromatic beverage prepared from the cured leaves by combination with hot or boiling water, and is the common name for the Camellia sinensis plant itself. After water, tea is the most widely consumed beverage in the world. It has a cooling, slightly bitter, astringent flavour which many enjoy.

• Coffee

Coffee is a popular brewed drink prepared from roasted seeds, called coffee beans, that comes from  the coffee plant. They are seeds of coffee cherries that grow on trees. Green unroasted coffee is one of the most traded agricultural commodities in the world. Due to its caffeine content, coffee often has a stimulating effect on humans. Today, coffee is one of the most popular beverages worldwide, second only to tea.

• Biscuits (by baking)

A biscuit is a baked edible product. It relates to a small soft leavened bread, similar to a scone. Biscuits differ from other cereal – based products like breadstuff in that they are baked to a moisture content of less than 5 %, which serves two purposes, i.e.
1)  Surety of long shelf – life without any risk (microbiological spoilage)
2) Confirmation of a crisp texture deemed to be desirable in most biscuits

• Confectionary (candies, toffees& sweets etc)

Confectionery is the set of food items that are rich in sugar, any one or type of which is called a confection. Modern usage may include substances rich in artificial sweeteners as well. The word candy, sweets ,or lolly is also used for the extensive variety of confectionery.
Generally speaking, confections are low in nutritional value but rich in calories.

2.Food Preservation Technique

In Food Preservation Technique we deal with following:-

• Canning of several food items like fruits, vegetables etc is done to deliver them to the people where fresh fruits & vegetables are not available.

• Food Dehydration by which different edible food items are preserved removing their excessive moisture using particular driers for specific products.

• Freeze drying technique is used in preservation of heat sensitive products(that comprises vitamins, proteins, enzymes etc)

3.Food by products processing’s

In Food by products processing’s we deal with different wastes in order to reduce cost of industry by reusing their own wastes in following ways:-

• Animal bones, hair, blood, feathers & different internal organs
• Fishery waste includes waste coming from fishery industries

4.Food Process engineering

In Food Process engineering we study the entire designing, manufacturing& working of important equipments used in Food sector which includes:-

• Fermenter Designing

• Evaporators working principles and designing

5. Fundamentals of Microbiology

In Fundamentals of Microbiology we study different microorganisms properties (bacteria, salmonella, E.colli, viruses etc), their possible health hazards and different ways to prevent their excessive contact with food. It also includes food borne illnesses to minimize bad effects on health due to unclean conditions.

6.Packing and Packing machinery

In Packing and Packing machinery we study manufacturing and selection of best possible packing material for our food products to ensure excellent quality standards

Industrial Visits:-

Food technology is the only specialization that provides number of industrial visits in well known multi nationals, for enhancing their student’s practical approach.